Scottish Smooth & Creamy - Beer Recipe - Brewer's Friend

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Scottish Smooth & Creamy

269 calories 31.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Wee Heavy
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Pre Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Dan Morrison
Calories: 269 calories (Per 12oz)
Carbs: 31.2 g (Per 12oz)
Created: Wednesday June 8th 2016
1.080
1.025
7.2%
23.9
18.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 53.8%
4 lb German - Munich Light4 lb Munich Light 37 6 21.5%
1.83 lb Flaked Oats1.825 lb Flaked Oats 33 2.2 9.8%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 6.7%
1 lb American - Caramel / Crystal 80L1 lb Caramel / Crystal 80L 33 80 5.4%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 2.7%
18.57 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 60 min 15.98 50%
1 oz East Kent Goldings1 oz East Kent Goldings Hops Pellet 5 Boil 15 min 7.93 50%
2 oz / $ 0.00
 
Yeast
White Labs - Edinburgh Scottish Ale Yeast WLP028
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Medium
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
64 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.6 gal 3.6 Infusion -- 157 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 5.8 23.2  
Mash volume with grains 7.29 29.2  
Grain absorption losses -2.32 -9.3  
Remaining sparge water volume (equipment estimates 3.34 g | 13.4 qt) 2.52 10.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.32 33.3
Equipment Profile Used: System Default
 
Notes

Starter Wednesday evening at 64F
Added to it Thursday evening at 65F
Increased to 68 Friday evening
Put still fermenting starter in refrigerator Sat. morning
(Saturday) Mash may have been a bit low. Prob 155 then 152
Has a ton of wort so really slow to boil, then 1:15 boil
Primary 64F 10 days (bubbling well Sunday morning)
Secondary 58F 10 days

OG 1079
FG 1026
6.96% ABV

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  • Last Updated: 2016-12-11 05:33 UTC